Beans salad with sheep cheese

Beans salad with sheep cheese

This bean salad with sheep's cheese can be prepared in no time at all and goes particularly well as a side dish with grilled or roasted meat and poultry. Wax beans and crushed beans from the glass in a sieve fill and drain well. Meanwhile cut the cherry tomatoes in half, fill into a salad bowl and mix with the black olives. Peel a red onion, halve it and cut it lengthwise into thin sticks. Mix the onion sticks with the tomatoes. Drain the sheep's cheese well, cut into small cubes and sprinkle over the salad. Carefully fold the drained Brech beans into the salad. For the salad dressing mix olive oil with white balsamic vinegar. Season the dressing with freshly ground pepper and salt. Peel the garlic, press through the garlic press and mix with the dressing. Put some basil leaves aside for decoration, as you can see in the picture above. Cut the remaining leaves of the basil into fine strips, sprinkle salad with sheep cheese over the beans, pour the dressing over it and carefully mix in. The longer the bean salad with sheep cheese is cooked, the stronger the aroma of the dressing unfolds. Shortly before serving, decorate the bean salad with the basil set aside.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 15 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
225 kcal
8 g
8 g
16 g

(C)opyright by Marions Kochbuch